Kei Concepts
Tony Tang has a diverse work experience in the culinary industry. Tony is currently working as the Director of Culinary Innovation at Kei Concepts since September 2023. Prior to that, they served as the Culinary Director at Kato Restaurant from October 2021 to August 2023. Tony's previous work includes being an Executive Sous Chef at Make It Nice where they helped open the NoMad Hotel in downtown Los Angeles and oversaw multiple outlets. Tony also worked as a Sous Chef at Parcel 104 and started their career as a Line Cook at Madera Restaurant.
Tony Tang received an Associate of Science degree in Culinary Arts/Chef Training from the International Culinary School at the Art Institute of California-Sunnyvale in 2011. Prior to that, they earned an Associate in Arts degree with a focus on Liberal Arts, Business and CIS at De Anza College from 2004 to 2009.
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Kei Concepts
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Kei Concepts' vision and mission is to connect all generations, old and new, through its concepts by offering authentic yet progressive pan-Asian cultural cuisines. In 2014, we opened our first restaurant, Sup Noodle Bar--not knowing the surprises it had in store for us in the future. Through the support of friends and family, fans and foodies, we have revolutionized Asian Food across Southern California with multiple brands spanning across different tastes and cultures. We knew we wanted to go bigger so we created Kei Concepts. Kei Concepts serve as inventors and purveyors of unique and experiential brands. Our goal is to bring the best-of-the-best brands to your table. OUR CONCEPTS: - Súp Noodle Bar - The Vox Kitchen - Gem Dining - Nếp Cafe - ROL Hand Roll Bar - KIN Izakaya - INI Ristorante COMING SOON: - Kei Coffee House - SEA Dim Sum